Strawberry Jam
From The Central cook book, 1924
Mrs. J. W. WraAver.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1911Calories
3 gProtein
488 gCarbs
2 gFat
Full nutrition (16 nutrients)
Calories1911 kcal
Protein2.9 g
Carbohydrates488 g
Sugars475 g
Total Fat2.4 g
Sodium4.5 mg
Potassium739 mg
Calcium81 mg
Iron1.4 mg
Magnesium58 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C270 mg
Water412 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 53. The excerpt below is the record exactly as published.
Strawberry Jam To one pound fresh strawberries add one pound sugar
Cook this with the app: pantry check, scaling, and the assistant.